Mujadara Makhbousa (Vegan Messy Lentils)

Mujadara Makhbousa is the last of the basic lentils recipes you really should master, the others being mujadaret riz (with rice) mujadara hamra (reddened lentils) and lentil soup.

This one is great for cold days when you need something warm and soothing but of course tastes just as great cold with some salad or yoghurt and cucumber.

I couldn't really find a good translation for 'makhbousa' so went with 'messy' lentils and so that is how this recipe shall be known.

The lentils are cooked really well with rice and onions so they are almost overdone and form a risotto like consistency.

Use brown lentils as they hold their shape the most. Red lentils are better for soups such as shorbet adas.

This is my dad's favourite lentil recipe as he doesn't like dry gritty foods.

This store cupboard recipe is such a staple in my mums house that we always overlook it's simple majesty as a warming filler upper and a humble go to dish that really should be appreciated more.

I should take this moment to point out my radish flower crafting skills as can be seen in the picture below but actually, the messy lentils are the star of the show, just as they should be 😌

Are you even Lebanese if you don't have some sort of mujadara at least once a week?

You might not have loved this dish as a kid because of this reason, but as you grow up you start to appreciate it for what it is.

Healthy, wholesome and humble.

📖 Recipe

5 from 1 vote

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Mujadara Makhbousa (Messy Lentils)

Lebanese 'messy' lentils cooked with rice

Course Main Course

Cuisine Lebanese

Keyword vegan

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 4

Ingredients

• 1 cup brown lentils
• ¼ cup short grain rice
• 1 large onion
• 1 teaspoon Salt (approx)
• ¼ teaspoon black pepper

Instructions

1. Put the lentils in a pot with 5 cups of cold water and bring to the boil

2. Reduce the heat to medium and cook until done (approx 20 mins)

3. Add the rice and keep cooking on a low heat (approx half an hour) until the rice and lentils thicken to form a loose risotto texture

4. Add salt and pepper to lentils, taste and adjust

5. In a separate pan, caramalise the onion in some regular olive oil on low heat, then add to the lentil rice mix

6. Combine everything well and serve with salad and flatbreads

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